Honey and Marjoram Roast Lamb
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
543
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 36.1 mg | (301 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,204 mg | (30 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 694 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Leg of lamb (approx. 1 kg)
- 4 cloves garlic cloves (cut into small sticks)
- 1 bunch marjoram (leaves removed)
- 2 Tbsps olive oil
- 3 lemons (2 juiced)
- 3 Tbsps honey
Preparation steps
1.
Heat the oven to 170°C (150° in a fan oven), 325°F, gas 3 and make small incisions approximately 1 cm deep on all sides of the meat using a sharp knife.
2.
Push the garlic and marjoram into the incisions and rub the meat with 1 tbsp olive oil. Brush a roasting tin with the rest of the oil and place the leg of lamb in the tin. Season with salt and ground black pepper and roast for about 2 hours. Add a little liquid if necessary.
3.
Mix together the lemon juice and honey and brush the lamb frequently with the mixture. Halve the remaining lemon and add to the roasting tin for the last half hour.
